Enchanted Dry Daiquiri (photo credit: Kyle Dean Reinford)

Tomorrow is National Daiquiri Day so why not celebrate with a delicious tasting daiquiri. Tim Cooper of GOLDBAR in New York City has created a recipe for the refreshing Enchanted Dry Daiquiri.

The Enchanted Dry Daiquiri is made with Brugal Extra Dry Rum. This white rum is cask-aged a minimum of two years up to five years in White American Oak casks. The result is a different kind of rum.

Extra Dry from Brugal is made for rum lovers who desire a different tasting experience. This rum is ideal for cocktails like the Enchanted Dry Daiquiri, as the perfect balance to sweet mixers often paired with rum.

So celebrate National Daiquiri Day with this great tasting daiquiri recipe:

Enchanted Dry Daiquiri
Created by Tim Cooper of GOLDBAR

– 2 oz. Brugal Extra Dry Rum
– .25 oz. Luxardo Maraschino Liqueur
– .25 oz. Velvet Falernum
– .5 oz. Basil Syrup
– .75 oz. Fresh Grapefruit Juice
– .75 oz. Fresh Lime Juice
– Basil leaf garnish

Combine all ingredients in a mixing glass, shake and strain into a cocktail glass. Garnish with a fresh basil leaf.

La Primadonna Diamond Flute

For champagne lovers, here is the ultimate “must have” gift – La Primadonna Diamond Flute by Mario Ferrera Jewels.

The La Primadonna Diamond Flute is an incredibly beautiful piece. The flute is handmade and pure luxury.

The design of the amazing champagne flute symbolizes the slender body of a woman. In addition to being a unique piece, the La Primadonna Diamond Flute maximizes the characteristics of your favorite champagne.

The La Primadonna Diamond Flute is very exclusive, and is limited to only 24 handmade flutes that will be sold worldwide.

Each champagne flute measures 28 cm in height and handmade from 18k Gold. Next it’s completely covered in Pave by more than 6000 top Colorless (D-E-F) and Internally Flawless (IF/VVS 1) Diamonds.

A total of 120 Carats of top quality Belgium or Russian Cut diamonds in each Diamond Flute, all carefully placed by hand.

As a personal touch, each piece is personalized with its owner engraved signature of choice.

The La Primadonna Diamond Flute is priced at half a million dollars.

You can also choose either a silver or gold flute. The handmade 925 silver flute is priced at $1,250. The handmade 18K gold is priced at $40.000.

Old wines that have been cellared properly will contain sediment due to the aging process. By properly decanting the wine, the sediment will remain in the wine bottle.

Decanters are an essential item for any wine lover, and they also make for the perfect gift.

This video demonstrates how to handle, decant and serve a mature red wine with Master Sommelier David Glancy.

The Napa Valley Festival del Sole recently announced details of its 2012 event. Festival del Sole will be held July 13 – 22 and features an exquisite 10-day pairing of world-class artistry, exclusive food and wine events, wellness programs and premier lifestyle experiences.

This Napa Valley event has long been popular with music lovers, foodies and wine connoisseurs. Festival del Sole offers attendees a wide variety of intimate and unique settings for audiences to experience the world’s luminaries of music, dance and theater, in addition to incredible fine cuisine and wine that have made the Napa Valley one of the world’s finest lifestyle destinations.

This year’s Festival del Sole will feature an amazing list of performing artists, Including: violin superstar Joshua Bell, sopranos Danielle de Niese and Lisa Delan, famed mezzo-soprano Susan Graham, baritone Nathan Gunn, cellist Nina Kotova, guitarist Angel Romero, pianist Hélène Grimaud, the Russian National Orchestra, and dancers from the Bolshoi Ballet.

The exceptional entertainment that is planned will also be accompanied by an array of epicurean experiences that feature the legendary hospitality of nearly 40 of the Napa Valley’s finest wineries, estates and restaurants.

Festival del Sole highlights also include: the Napa Valley premiere of 24 Hour Plays, a feat of extreme theater that involves writing, rehearsing and performing a series of plays in just 24 hours.

The Napa Valley Festival del Sole is also a popular venue for celebrities. A-list actors appearing in this event include Naomi Watts, Liev Schreiber, Chris Noth and Hugh Dancy. Additional performance highlights this year include the return of the popular Bouchaine Young Artist Series.

Throughout the festival, event guests may choose from a variety of unparalleled food and wine experiences ranging from intimate dinners at private wineries to outdoor Vintners Luncheons to tastings and samplings.

Prices for single ticket begin at $39. The Bouchaine Young Artists Series and Golden Gate International Children’s Choral Festival concerts are free, though tickets are required for admission.

To buy tickets and learn more about Festival del Sole and see an itinerary of each day’s events,  please visit: www.festivaldelsole.org, by phone at 888-FDS-NAPA [888-337-6272], or in person at the festival office, 1556 First Street, Suite103A, in downtown Napa.

Baur au Lac hotel dates back to 1844 and is just a short walk from Zurich’s world-famous Bahnhofstrasse, the central Paradeplatz, Lake Zurich and the city’s bustling financial district.

Baur au Lac hotel has long been one of the best luxury hotels in all of Switzerland. The luxurious Swiss hotel was voted ‘Top Hotel in Zurich’ in Condé Nast Traveler’s 2011 Gold List.

Now Baur au Lac will host Zurich’s first official food festival between June 27th to July 1st.

The Zurich food festival will showcase top chefs from all over Switzerland – including Lausanne Palace & Spa’s Michelin-starred Chef Edgard Bovier, who will be host Chef at the luxurious Baur au Lac.

Foodies from around the world will be able to enjoy the chef’s culinary specialties at numerous venues throughout the city of Zurich, including the Swiss National Museum and the city’s top restaurants and hotels.

Baur au Lac hotel guests can book the “Il Tavolo” package and receive a ticket to the event, in addition to fresh fruit in-room, the Baur au Lac’s signature “1844” chocolate, complimentary minibar and internet access, plus all VAT and service charges.

The Baur au Lac “Il Tavolo” package is priced from CHF 720 (approximately US$785) per night for two people sharing, and valid during Zurich’s food festival from June 27th to July 1st.

Kona Kai Sushi Bar

Finally, a little restaurant gem in the middle of a surplus of sushi eateries in Honolulu.

James Matsukawa, the head sushi chef at Kona Kai Sushi Bar located in the Moiliili section of Honolulu, hales from Kealakekua on the Big Island of Hawaii. Kealakekua is the quintessential bucolic epitome of what rural Hawaii is all about, located a few miles South of Kailua-Kona.

It is no surprise that a young man raised in such a lovely place with its close proximity to the freshest of ocean harvests, could hone his skills to become one of the premier sushi chefs in Hawaii.

Kona Kai restaurant is a little hard to find, however with the following directions, you can locate it easily: It is located at 2535 Coyne St. in Moiliili. Coyne St. runs parallel to Beretania St. on the mountain side, (mauka), of Beretania. Proceed down a drive way adjacent to the Rock Bottom Bar and go to the rear of the building, then glance up to your left. –It’s on the 2nd floor up some stairs.

We sat at the sushi bar, where we could converse with James and determine what sushi direction to go. Some of the stellar selections we enjoyed were: Ika stuffed with blue crab; salmon w/ a layer of white kelp; deep sea scallop; king crab w/ kani-miso; prawn w/ a topping of black tobiko caviar; Japanese Oyster-Rockafeller w/aioli (slightly baked); oyster with a layer of ikura caviar. A small rock lobster tail grilled with a special aioli topped things off and was incredibly delicious. Our food was accompanied with Asahi Beer and and some of the best saki imaginable.

If you’re looking for a bargain-basement kind of sushi bar, this probably isn’t the right place for you. The old adage, “you get what you pay for”, definitely holds true at Kona Kai. You may pay a little more at Kona Kai, but it is well worth it!

For future reference, James is planning to open a new Kona Kai in the Pan Am Bldg. on Kapiolani Blvd.

Author: Val Patacchi is a freelance writer and avid traveler.

The Ramekins Culinary School, Events & Inn is located in Sonoma, California and just announced an exciting series of four-day Culinary Retreats.

The Culinary Retreats are idea for the true gourmand. These highly-anticipated retreats offer privileged itineraries that feature the very best of Sonoma’s world renowned Wine Country.

From Sunday, August 19 to Thursday, August 23, Ramekins Culinary School will offer the Sonoma French Retreat. In the heart of California’s culinary mecca, these four-day itineraries offer privileged access to the most exclusive elements of Sonoma and beyond.

A summary of what you can expect:
– access to some of Sonoma’s most pristine farms and gardens
– entrée to some of the most coveted cult wineries including Opus One and Domaine Chandon
– an elusive private dining experience at Thomas Keller’s renowned The French Laundry
– all complemented by expert guidance, insider tips, culinary classes, guest chefs and winemakers.

SONOMA FRENCH CULINARY RETREAT August 19-23, 2012

Sunday, August 19
· Welcome Reception in Courtyard with Wines and French Hors d’oeuvres

Monday, August 20
· French Culinary Basics including Soups, Stocks, and Mother Sauces with Pierre Lagourgue.
· Lunch with Pierre
· Private Dinner at ètoile restaurant at Domaine Chandon

Tuesday, August 21
· Classic French Pastries and Viennoiserie Class including Savory and Sweet Laminated Doughs, Crêpes, Soufflé, Brioche, and Quiche
· Lunch
· Wine Tasting & Education by Domaine Carneros
· Causal Demonstration Dinner with Local Chef

Wednesday, August 22
· Tour of Stone Edge Farm and Lunch
· Tour and Tasting at Opus One
· Private Dinner at French Laundry

Thursday, August 23
· Tour of Point Reyes Farmstead Cheese Company (lunch included)
· Winemaker’s Dinner with Andrew Mariani of Scribe

Pricing for the Culinary Retreats:
· Onsite, double-occupancy – $4,100 per person
· Onsite, single-occupancy – $4,500 per person
· Offsite, responsible for own lodging – $3,900 per person

Please plan on attending one of the other, upcoming Culinary Retreats
· Epicurean Retreat: October 14 – October 18
· Wine Country Harvest Retreat: October 28 – November 1

For more information or to book a retreat, please go to www.ramekins.com or contact Ramekins at 707-933-0450, info@ramekins.com.

Queen Elizabeth – Diamond Jubilee official portrait

Great Britain and the world prepares for Her Majesty’s Diamond Jubilee celebration on June 5, 2012, as Queen Elizabeth will celebrate 60 years on the English throne.

Champagne G.H. Mumm and Adam Byatt have come together to create a delicious alfresco feast. All you need is to add some sunshine, find an adequate picnic rug and combine the best of British lawn games.

Here’s our recommendation for A Proper British Picnic:

For a picnic of grand proportions over the long weekend, match the caramel flavours and creamy length of Champagne G.H. Mumm Cordon Rouge with delicious and home-cooked picnic dishes, designed by Adam.

“Seasonal British ingredients such as morels and berries make this picnic menu effortlessly tasty, and perfectly paired with G.H. Mumm Cordon Rouge,” says Adam.

Adam’s Middle White Pork Pies
“The crisp acidity of Cordon Rouge cuts through the richness of the pork and pastry and highlights the herbs and spices.”

Quiche of Morels, Broad Beans and Goats Cheese
“The full flavour and structure of Cordon Rouge brings out the earthy notes of the morels, and the buttery pastry is a classic combination with the champagne.”

Biscotti with Cranberries and Pistachio
“The citrus fruit and zesty acidity of Cordon Rouge marry well with the piquant of the cranberries, whilst the lingering finish of this champagne enhances the pistachio and biscotti background flavors.”

English Cherry Pavlova
The finishing touch to the prefect picnic fit for the Queen ….

Add a dash of regal splendor to your outdoor banquet this picnic season, with the champagne that was first awarded the prestigious Royal Warrant in 1886, and continues to be the choice of the Royal Family today.

G.H. Mumm Cordon Rouge is available from Waitrose for £31.99 and all picnic recipes are found in Adam Byatt’s How to Eat In, available at amazon.co.uk for £25.

William Grant & Sons

The recently held San Francisco World Spirits competition was the first comprehensive international spirits competition hosted in the United States. This premier event included some of the most respected names in the industry among its judges.

Independent family distiller William Grant & Sons was proud to be one of the big winners. The company was presented with the highly coveted Director’s Award.

The 2012 San Francisco World Spirits Competition’s esteemed judging panel, which was led by Executive Director Anthony Dias Blue, recognized William Grant & Sons for their extensive, super premium quality spirits portfolio, further solidifying the company’s reputation as one of the most pioneering distillers in the spirits industry.

William Grant & Sons, Ltd. is an independent family-owned distiller headquartered in the United Kingdom and founded by William Grant in 1887.

At this year’s competition, the impressive William Grant & Sons portfolio swept the board, winning the coveted Director¹s Award as well as 10 Double Gold Medals, awarded for The Balvenie Single Malt Scotch Whisky – Tun 1401 Batch 3, The Balvenie 21 Year Old Portwood, The Balvenie 17 Year Old Peated Cask, The Balvenie 15 Year Old Single Barrel, Glenfiddich Cask of Dreams Single Malt Scotch Whisky, Hendrick’s Gin, Milagro Unico Tequila, Stolichnaya Razberi, Stolichnaya Blueberi and Tullamore Dew 10 Year Old Reserve Blend Irish Whiskey. Further, the pioneering distiller received 6 Gold Medals and 20 Silver Medals across its unparalleled portfolio.

The impressive collection of event awards continues a very successful year for William Grant & Sons. The company’s was also presented awards at New York’s Ultimate Spirits Competition. William Grant & Sons was named Distiller of the Year at the International Spirits Challenge and International Wine & Spirits Competition for an unprecedented nine times in the past 12 years.

Founded in 1964, William Grant & Sons USA is a wholly-owned subsidiary of William Grant & Sons, Ltd. and features one of the fastest growing spirits portfolios in the USA with brands including Glenfiddich, The Balvenie, Hendrick¹s Gin, Sailor Jerry Rum, Tullamore Dew Irish Whiskey, Milagro Tequila, Stolichnaya Vodka, Grant¹s, Hudson Whiskey, Gibson¹s Finest, Monkey Shoulder, Clan MacGregor, Reyka Vodka, Solerno Blood Orange Liqueur, Lillet, Licor 43, Art In The Age, The Knot and BOLS cordials.

This year’s Kentucky Derby will be held on May 5th. Time to press your seersucker suit and unpack your fanciest hat because the big race is almost here.

The famous Kentucky Derby has been called the most exciting two minutes in sports. The Derby is more than just a sporting event. It’s as much about fashion and sipping mint juleps, as it is about horse racing.

In case you haven’t had the pleasure of enjoying a mint julep cocktail, it’s a simple drink – bourbon, sugar, mint and ice. But to make a mint julep correctly, there’s a lot of prep that goes into making this iconic drink.

Maker’s Mark is one of Kentucky’s finest premium bourbons, handcrafted at the oldest operating bourbon distillery in the world. Rob Samuels is an eighth generation distiller and grandson of Maker’s Mark Founder Bill Samuels Sr. Rob has happily offered up his family’s personal recipe for The Perfect Mint Julep.

“The Perfect Mint Julep”
(Serves 14-16)

Ingredients:
– 1 liter Maker’s Mark® Bourbon
– Lots of fresh spearmint
– Distilled water
– Granulated sugar
– Powdered sugar

To prepare the mint extract, remove about 40 small mint leaves – wash and place in a small mixing bowl. Cover with 3 ounces of Maker’s Mark. Allow the leaves to soak for 15 minutes. Then, gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside.

To prepare the simple syrup, mix 1 cup of granulated sugar and one cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare the mint julep mixture, pour 3 ½ cups of Maker’s Mark into a large glass bowl or glass pitcher. (Pour the remaining whisky from the liter bottle into another container and save it for another purpose). Add 1 cup of the simple syrup to the Maker’s Mark.

Now, begin adding the mint extract a tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste – generally about 3 tablespoons.

When you think its right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the mint julep, fill each glass (preferably a silver mint julep cup) half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice, add a sprinkle of powdered sugar to the top of the ice and serve.

For other great tasting cocktail recipes using Maker’s Mark Bourbon, please visit www.makersmark.com

the Chocolate

Image is everything.  Famed British chocolatier, the Chocolate, is taking the essence of that to a whole new level with their luxury chocolate.  After all, why not have the packaging match what’s inside?

Described by the luxury brand, Harrods of London, as “the most luxurious chocolate experience in the world.” After trying these “to die for” truffles ourselves, we wholeheartedly agree! The Chocolate is now enrobing its delicious chocolates in edible pure 24-carat gold, and then housing them in a Swarovski adorned boutique box.

Not saturated with sugar or high fructose corn syrup or preservatives, the Chocolate offers over 60% cocoa chocolates with its peak benefits: reducing blood pressure, reducing chances of diabetes, lowers LDL and raises HDL cholesterol.  Aside from being the most expensive food in the world, pure gold has also been suggested to have an impact on symptoms of Rheumatoid Arthritis and its usage complies with the European and American Food Additive Standards.

The Chocolate’s extravagant truffles are created with ingredients carefully selected from a small, artisan chocolate maker just outside Pisa, Tuscany.  The Tuscany Black 63% chocolate has won the coveted Academy of Chocolate Award of “Golden Bean” for best bean to bar in the world.

The cocoa beans are refined using the traditional granite stone mill to give the chocolates their smooth taste, and the cocoa beans are grounded to no more than 15 microns, which also adds to the smooth texture of the chocolates.  The industry standard is about 30 microns and the human mouth can detect a granule size of anything over 18 microns.

The Chocolate is a family run business that prides themselves on their pure focus and honest desire to create the best chocolate in the world.

Using recycled material for the box itself, each chocolate case is hand crafted so that no two boxes will ever be the same.  Between 200 and 450 Swarovski Crystals adorn each Bambina or Boutique box inside and out.  In addition, each box is numbered with its own certificate and is hand made in the UK.

Hand crafted boxes and the artisan truffles have proved that the Chocolate is applying chocolatier pride into all aspects their products.  The company’s chocolates range in price from from $32 USD to over $300 USD per box.

For additional information, please visit: http://www.the-chocolate.com